Classic Roast Veggies

I absolutely love cooking roast vegetables – they’re so versatile. Add them to a salad, serve them with a simple tahini dressing or save them as leftovers for another delicious meal! There’s no better food prep than a big batch of roasted veggies. This is my classic recipe – I’ve used a few of my favourite vegetables, but the best part is that you could substitute any of these with other veggies you have in the fridge! Eggplant, sweet potato, carrots, zucchini – you name it!

 

Classic Roast Vegetables

 

Serves: 4, as a side

 

Ingredients:

  • 1/2 jap pumpkin
  • 12-15 Brussels sprouts
  • 1/2 cauliflower
  • 1 red onion
  • 2 tbsp olive oil
  • Sea salt
  • Parsley, to garnish

 

Method:

  1. Preheat oven to 180 degrees.
  2. Chop pumpkin into wedges, cauliflower into florets and Brussels sprouts in half. Arrange on a lined baking tray or roasting dish – I love using my non-stick Neoflam Oven Tray.
  3. Drizzle olive oil over vegetables and season generously with sea salt. Toss to combine.
  4. Roast in oven for 35-40 minutes, until golden and slightly caramelised.
  5. Remove and garnish with parsley, if desired.

 

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